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Type: Article

Fifty-five percent of consumers stated they “always/often” pay attention to labels when grocery shopping, with sugar content being a primary driver.

How Sugar Reduction Can Meet Consumer Needs, Regulatory Issues and Formulation Challenges

Tailored solutions can enhance the overall product experience in terms of sweetness and mouthfeel while reducing sugar content.

China: The Citrus Revolution

The state of mandarin, navel orange, pumelo, tangerine and orange.

Computer-Controlled Smell Output

Controlled scent dispersal — though not a new idea — continues to exhibit potential in an ever-greater range of applications, from video games to the Internet to museum exhibits.

China’s Largest Comprehensive Perfumery

The 30-year-old “factory of good smells,” known as the Guangzhou Baihua Perfumery, is capable of turning out six-hundred different varieties of aromatics, spices and essences, one sixth derived from natural substances.

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Fragrance Viewpoint: Cinematic Coffret

Fragrance envelope pushers Christophe Laudamiel and Christoph Hornetz translate a new film into 15 essences. There is much talk in the perfume industry regarding the abundance of lackluster fragrance releases. Although this is much to the consternation of all, it’s no wonder; after the terrorist attacks in September 2001, the issue of safety has become acutely prevalent in our culture, almost to the point of pathology.

Aldehyde C-11 Undecylenic

The answer to the age-old question as to the closeness of the aldehydes’ organoleptic profile to that of the acetal or nitrile derivative is clear sometimes it is close and sometimes it isn’t. All aliphatic aldehydes and their corresponding nitrile are closest in organoleptic profile at the C–11 molecule.

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Creations from Cassia Oil

Cassia Oil’s Pivotal Place in the F&F Industry.

Ultra-Tech Citrus Concentrates—a New Series of Deterpenified Citrus Oils

After a three week period, all the samples were organolepticaIly evaluated. All the Ultra-Tech citrus concentrates showed substantially higher relative stability in still and carbonated beverages under accelerated aging conditions.

Contribution to the study of the chemical composition of the essential oil from the terminal branches of the cypress tree in the Grasse area

In a previous study of the chemical composition of the essential oil derived from the Algerian cypress, we compared the oil with oil obtained by steam distillation of the terminal branches of cypress trees from the Grasse area. We then noted some differences that affected the relative proportions of certain constituents. The richness in high constituents, in particular, prompted us to begin the study of this higher fraction. Cypress essential oil possesses a dry-down odor which is both woody and amberlike and is greatly appreciated by perfumers; this also makes it worth studying.

CitrusOil RecoveryDuringJuice Extraction

In this article, the FMC oil recovery system and a review of the currently applied processing technology will be discussed

Menthol and Cornmint Oil from China

This article looks at the current supply situation and draws some conclusions about the future availability of these products from China.

Flavor Bites: cis-3-Hexenoic Acid

Application in berry, fruit and other flavors.

The Chemistry of F&F: Physiological Coolants

New materials and emerging applications. Physiological cooling agents act in a number of ways. In a flavor or fragrance they can be the first impact, leaving a cool sensation on the palate or skin prior to the main aroma being imparted.

Innovating Scented Candles with Green Chemistry

The development of Augeo® solvent is the outcome of the all-around evaluation of natural content, sustainability, and performance.

Stability of Citral-Containing and Citralless Lemon Oils in Flavor Emulsions and Beverages

The storage stability of lemon oil treated to remove citral has not been reported. This investigation was conducted to compare the stabilities of citral-containing and citralless lemon emulsions (EC and ECL) and beverages (BC and BCL) during storage at different temperatures by both gas chromatographic and sensory analyses.

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

Introducing P&F+’s Latest Columnist: Cynthia Lipka

Lipka discusses her vision for the revamped “Organoleptic Characteristics of Flavor Materials” column, her flavor journey and more.

Characterization of Italian Citrus Petitgrain Oils

Compositions of Italian industrial bitter orange, lemon and mandarin petitgrain oils, and of laboratory-extracted and commercial samples of sweet orange petitgrain oil, are reported in this paper.

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Treatt champions the sustainability of Citrus

Citrus is one of the world’s leading ingredient categories with a potentially huge carbon footprint due to the global scale of its usage. See how Treatt ensures its citrus ingredient production process is handled sustainably from the field to the finished product.

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